This vegan carrot ginger soup with apples and red lentils (affiliate link) is the perfect recipe for eating healthier, with cleaner and natural ingredients. It is so delicious and easy to prepare you’ll be impressed. Bonus point, you make it in the Instant Pot.
About this recipe
I believe we should include more healthy and CLEAN ingredients in our diet daily. When I say clean ingredients, I mean natural ingredients that come from the earth and are loaded with superpowers, vitamins, and minerals.
These vitamins and minerals help us detoxify our bodies and remove what we do not need. Leaving us feeling energetic and joyful throughout the day.
And, of course, it is perfect for drinking green juices and eating as many salads as possible, but not everything has to be green to be MEGA HEALTHY AND FULL OF SUPERPOWERS. You have to eat all the colors of the rainbow.
Vegan CARROT ginger SOUP ingredients
- Turmeric. This spice is potent and helps us fight inflammation.
- Ginger. Ginger is a root widely used to help us with stomach problems and other home remedies.
- Garlic, garlic is a mighty anti-bacterial powerhouse.
- Onion
- Apple has many vitamins and minerals. Hence it is said that an apple a day keeps the doctor away.
- Carrots are full of vitamin A and many other antioxidants that help us with optimal health.
- Red lentils (affiliate link). Red lentils are a super good source of vegetable protein.
HOW TO MAKE CARROT SOUP step by step?
This vegan carrot soup can be done in a pressure cooker, a normal pot, or your InstantPot (affiliate link). Either way, it is delicious and is a perfect way to start including ingredients and spices full of antioxidants and special powers in our diet.
- Add the coconut oil to the pot over medium heat; add the onion, garlic, ginger, and turmeric. Sauté for a couple of minutes until everything smells delicious.
- Add the rest of the ingredients, cover the instant pot, and press the soup setting on the Instantpot (affiliate link) (20 minutes at High pressure). If you use a regular soup pot or a slow cooker, leave the soup until it simmers and the carrots are fully cooked.
- Blend the soup with a food processor (affiliate link) or an immersion blender (affiliate link). Check for seasoning and adjust if needed. Also, if it is too thick, add a little more liquid.
Tips for making the best carrot ginger soup recipe
- Always use fresh ginger; it makes a flavor difference.
- If the soup is too thick, you could use coconut milk to thin it out. Taste the seasoning after adjusting.
- If you make the soup over the stove, stir from time to time, you do not want to stick to the bottom of the pan.
- Use water or homemade vegetable broth (affiliate link) as your liquid.
- Season with black pepper or cayenne pepper
- feel free to add more veggies like butternut squash or sweet potatoes.
HOW TO SERVE ginger CARROT SOUP?
- Cilantro. I finished this carrot ginger soup with cilantro, which is super good for removing everything our body does not need, especially metals.
- Chives or scallions.
- Crunchy chili oil.
- Pepitas (pumpkin seeds).
- Other ideas. You can finish it with whatever you want: roasted chickpeas, peanuts, almonds (affiliate link), spinach, or mint.
- A dollop of sour cream or coconut cream
- Homemade croutons
Other carrot recipes that you may like:
- Carrot smoothie
- 3 different ways to prepare carrot tacos
- Apple chips
- Carrot cake
- Roasted rainbow Carrots with pepita dressing
- Carrot ginger dressing
- Ginger carrot grapefruit wellness shot
Frequently asked questions
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Vegan carrot ginger soup with apple and red lentils
Equipment
- InstatntPot
Ingredients
- 1 tablespoon coconut oil
- ½ sliced onion
- 2 large garlic cloves
- 1 piece of 2.5 cm- 1 in of ginger
- 1 tablespoon of turmeric powder
- 5 medium-sized carrots in large pieces
- 1 apple green or red large
- 1 cup red lentils
- 1 teaspoon sea salt
- 4-5 cups water
For serving
- Chopped cilantro
- Pumpkin seeds
- thinly sliced serrano or jalapeño pepper
Instructions
- Add the coconut oil to the pot over medium heat; add the onion, garlic, ginger, and turmeric. Sauté for a couple of minutes until everything smells delicious.
- Add the rest of the ingredients, cover the instant pot, and press the soup setting on the Instantpot (20 minutes at High pressure). If you use a regular soup pot or a slow cooker, leave the soup until it simmers and the carrots are fully cooked.
- Blend the soup with a food processor or an immersion blender. Check for seasoning and adjust if needed. Also, if it is too thick, add a little more liquid.
Notes
- If you do it in the Instant Pot, put it on the sauteing setting. Sauté onion and aromatics, add the rest of the ingredients, cover, and put the soup setting in for 22 minutes.
- In the fridge: When cool, store it in an airtight container, lasting up to 3-4 days.
In the freezer: Let the soup cool completely before transferring it to an airtight container, like a plastic freezer bag or a plastic container. Frozen soup can last up to 3-4 months.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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I have a Profesional Certification in vegan cooking; in the world of cooking based on vegetables, fruits, grains, legumes… in clean, organic and vegan food.
My cookbook is called Yo Cocino Latino..
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